Cauliflower, Tofu, and Spinach... Yum!

Although it's New Year's Day, I couldn't sleep in due to the fact that I've been recovering from a nasty upper-respiratory 'thing.' So I'm leaving you with this wonderful recipe that Steve just conjured up from that many faceted brain of his. I'm not hungover at all, but I bet this recipe is well and good if you're feeling that way today.

Ingredients:
10 oz of Cauliflower, thinly sliced
8 oz Extra Firm Tofu, cut into thin long strips
2 Handfuls Spinach, chopped coarsely
2 Tbsp Olive Oil
1 Tbsp Soy Sauce
2 Pinches of Black Pepper

Combine olive oil, soy sauce, and pepper in pan. Turn to high heat. Add cauliflower. Stir and let cook, remaining on high. Cover for 5 minutes. Add tofu strips. Cover again and cook for an additional 3 minutes. When cauliflower begins to soften add spinach. Turn down to low heat and let spinach wilt. Stir.

Add salt to taste and serve (over bed of rice.)

Roasted Brussels Sprouts & Mushrooms

I love roasted vegetables! Here's a simple recipe if you like brussels sprouts and honestly, even if you're not sure if you like them, you will be eating them up after you make this dish.

Ingredients:
1 lb bag of Brussels Sprouts (Trader Joe's has them pre-washed) - halved lengthwise
6 Small Portobello Mushrooms (Trader Joe's has these packaged) - sliced
4 Tbsp of Butter or Vegan Margarine
1-2 tsp of Rosemary Leaves
2 tsp of Garlic Powder
1/4 cup of Olive Oil
1-2 tsp of Salt
1-2 tsp of Black Pepper
1/4 cup of Water

Preparation is key for this recipe to work under 30 minutes. First, pre-heat your oven to 450º, meanwhile halve your brussels sprouts and place them in a baking pan or sheet. Take the olive oil and spread evenly across your sprouts. Take 1-2 tsp of salt and sprinkle evenly over the sprouts. Do the same for garlic powder and black pepper. Place pan in oven. Bake for about 20 minutes.

While your sprouts are in the oven. Slice your mushrooms. Heat your pan with 2 Tbsp of butter or margarine. When butter starts to melt toss in your sliced mushrooms. Cook until covered in butter or until soft. Toss in rosemary, salt and black pepper to taste. Stir and cook for about 5 minutes. Take an additional 2 Tbsp of butter and melt in the pan again. Stir until well mixed. Pour in water. You'll want to make a sauce out of this so the dish won't be dry.

Once the sprouts are finished in the oven... (they're done when you see them begin to caramelize.) Yum! you can take them out of the oven and taste test it as well. When you're satisfied, take the sprouts and place them in the pan with the mushroom sauté. Make sure you have enough sauce so that your dish doesn't wind up dry. Add salt and pepper to taste.

Finish by serving over a bed of rice! (I can't believe how good this is...) Oh and if you want to get adventurous add fried onions. Heh.